Karunguruvai Rice Flour (Arisi Maavu)

Karunguruvai Rice Flour — stone-ground from whole unpolished Karunguruvai — a short-duration, dark-husked Tamil landrace. Because we leave the bran on, this flour is darker, nuttier and far more perishable than the white rice flour sold in shops. That is the trade-off, and we think it is the right one.

Key Benefits

• Milled from whole unpolished Karunguruvai — the bran layer is retained, not stripped for shelf life.
• A traditional source of dietary fibre and naturally occurring minerals.
• Single ingredient — no maida, no bleaching agent, no anti-caking agent.
• Stone-ground in small batches, which keeps the grain's natural aroma intact.
• Naturally gluten-free.

Nutritional Information

Indicative values for unpolished traditional rice flour. Traditional-variety grain varies batch to batch; figures printed on pack come from our own lab analysis of that lot.

How to Use

• Idiyappam — add boiling salted water to the flour, knead and press. No roasting needed.
• Puttu — dry-roast the flour for 3–4 minutes first, then moisten and steam.
• Kozhukattai and modakam
• Adai, rice roti and murukku
• As a thickener for kanji, and in vadai or pakoda batters

Storage Instructions

• Store in an airtight steel or glass container in a cool, dry place.
• Best quality within 3–4 months of milling. The retained bran carries natural oil, so this flour develops a stale note sooner than polished white rice flour — we would rather print an honest date.
• Refrigerate after opening to extend usable life to around six months.
• Always use a completely dry spoon.
• Discard if it smells bitter or soapy — that is the bran oil turning.

Certifications & Compliance

• FSSAI licensed food business — licence number displayed in our website footer.
• Milled in small batches from our own traditional-variety paddy.
• Single ingredient — no maida, no bleaching agent, no anti-caking agent.
• Organic certification: PGS-India / NPOP (certificate available on request).

Frequently Asked Questions

Can I use it straight for idiyappam?
Yes — no roasting needed for idiyappam. Dry-roast only when you are making puttu.

Why is it darker than the rice flour I usually buy?
Because it is unpolished. Shop rice flour is milled from fully polished white rice; the bran gives ours its colour and its flavour.

Why is the shelf life shorter than normal rice flour?
The natural bran oil is still in it. Refrigerate after opening and it will keep well.